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Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth. Stir in 2 teaspoons cilantro, salt and pepper. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it upward to resemble Christmas trees. Sprinkle trees with minced red pepper, chili powder and remaining cilantro. This is a lot of tedious prep for not much result. These were super bland, just taste like the avocado. No spice, no garlic. Disappointing, won’t make again. Giving this salad time to soak in the blissful dressing makes a huge flavor difference. Canned corn works here, too. Just drain before adding. Use any beans you prefer. Pinto beans are a good option. This confetti-esque salad is perfect party fodder. Serve in 2-ounce plastic cups for easy serving and cleanup. Giving this salad time to soak in the blissful dressing makes a huge flavor difference. Canned corn works here, too. Just drain before adding. Use any beans you prefer. Pinto beans are a good option. This confetti-esque salad is perfect party fodder. Serve in 2-ounce plastic cups for easy serving and cleanup.